This pie is a variation on the classic egg and bacon pie with the addition of oven roasted vegetables – potatoes, two kinds of cabbage, leeks, caramelised onions, bacon and roasted capsicum. Half of the baked vegetables will make this delicious pie and the rest of the vegetables can be eaten alongside the pie or later, for a tasty accompaniment for meat.
Roasted Potato, Cabbage, Leek and Bacon Pie
- 1 cup flour
- 60 g butter
- 1 tsp salt
- 6 Tblsp chilled water
For the Pie Filling:
- 1/4 cabbage, sliced in 2.5 cm slices
- 1/2 small red cabbage in 2.5 cm slices
- 1 leek, chopped in 2.5 cm slices
- 1 clove of garlic minced
- 2 potatoes halved and sliced
- McCormick’s Chicken Seasoning, or other to your liking
- 1 sprig of rosemary, finely sliced
- Extra Virgin olive oil
- 5 slices of bacon, short cut, chopped
- 1 onion, sliced
- 1 roasted capsicum, peeled and cut into strips
- 1 cup of grated cheddar cheese
- 1/2 cup of milk
- 5 eggs, lightly beaten
- 2 tablespoons of chopped parsley
For the pastry:
- Place cup of flour and salt in food processor and using the metal blade, process for 10 seconds
- Add the chopped butter and process for 10 seconds or until the mixture resembles bread crumbs
- Add the water through the feed tube and process until the pastry forms adding a little extra drop if needed.
- Wrap tightly in cling wrap and place in refrigerator for 30 minutes while you prepare the vegetables.
- Use a spring form tin for the pie
- After 30 minutes, roll out the pastry into a circle a little larger than the spring form pan and carefully line the pan pressing into the inner edges and gently pushing up the sides to about half way.
- Make a fluted edge around the top of the pan by pressing into the pastry with right index finger and while pushing down over it with the thumb and forefinger of the left hand.
- Using a fork, prick the pastry all over taking care not to go through the whole thickness.
For the Filling:
- Pre-heat oven to 200º C F
- Place olive oil and knob of butter on medium heat, till the butter foams
- Place the sliced onions in the pan and cook until well caramalised, approx 8 mins
- Add bacon cook for 5 mins or until well browned and crisp
- Drizzle olive oil on a large baking tray
- Place slices of cabbage, leek, potato, herbs and seasonings
- Scatter over the onion and bacon
- Sprinkle over the chicken seasoning, salt and ground black pepper
- Drizzle olive oil over the vegetables or use an olive oil spray over them
- Cover the baking dish with foil and bake at 200 for 30 minutes or until the vegetables are cooked.
Assembling the pie:
- Place grated cheddar over the bottom of the pie pastry
- Place half of the vegetables over the cheese
- Scatter the parsley and the capsicum strips over the vegetables
- Add the milk to the lightly beaten egg and whisk through
- Season the egg whisking well and pour over the vegetables
- Place the baking tin into the oven and bake for 12 mins
- Lower to 180º C and bake for a further 40 minutes
- Then cover with foil and cook for a 20 minutes or until a skewer comes out cleanly
- Remove from the oven
- Carefully and gently ease off the spring form tin from around the pie and carefully ease off the base and use a large spatula to remove to a serving plate
- Allow to cool for 5 minutes before serving
Serve with a green garden salad and with some of the remaining vegetables or keep them to serve as an accompaniment for meat.